Hello!
Tonight I'm making a hummus cream sauce tossed with potato gnocchi and a little sharp cheddar cheese to cut through the starchiness. I want to use a liaison to thicken it because I like the egg yolk for a good creamy texture. Is this a good choice for this sauce, if not what do you think would be better? Here's my plan:
I already made hummus from dried garbanzo beans and freshe tahini with toasted sesame seeds. I plan caramelize some onions in olive oil an then add garlic. Sweat the garlic for a moment, add the warmed milk and whisk like crazy, add hummus and bring to light simmer, thin with garbanzo bean water if needed, stir small amount of sauce into a liaison to temper the egg, then add back to sauce pot, simmer lightly, meanwhile, boil handmade gnocchi and when it finishes add it to mixing bowl then pour over sauce and add grated extra sharp cheddar and pad of butter and a little lemon juice, toss all and serve on hot plates. Sound solid? Opinions, advice etc, please?
Thanks in advance!